Herbal Mushrooms in Beer Batter
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 large mushrooms
- 2 tablespoon lemon juice
- 4 cloves garlic
- 1 bunch herbs, mixed
- sea-salt
- pepper
- 60 g clarified butter
- 125 g flour
- 125 g cornstarch
- 4 egg (s)
- 250 ml beer
- 500 g clarified butter or veetable fat
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms. Unscrew the stem, drizzle with lemon juice. Peel the garlic cloves and press them through the press. Wash the herbs, pat dry and finely chop. Sauté the garlic, herbs and spices in clarified butter for four minutes and pour into the mushroom caps. Mix the flour, cornstarch, egg yolk and beer into a batter. Beat the egg whites until stiff and fold into the batter. Heat the clarified butter (or vegetable fat) in a large saucepan, dip the herb mushrooms in the beer batter and deep-fry in the fat.
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